A vegan twist on the classic Christmas pudding with an irresistible chocolate-orange flavour. This version can also be cooked and reheated in the microwave for a quick festive treat.
Christmas pudding tends to divide opinion, but this vegan Chocolate Orange Christmas Pudding aims to win over even those who usually avoid traditional puddings.
In the UK, Stir Up Sunday is the day many households prepare their Christmas puddings. With that in mind, this recipe pairs rich dark chocolate with bright orange for a festive, comforting dessert that’s still dairy-free and vegan-friendly.
Tools you’ll need
- 1 litre pudding basin or tin
- A large pot – big enough to hold the pudding basin comfortably
- A small trivet – or an upturned heatproof lid or bowl to sit under the basin
- Greaseproof paper
- Tin foil
- String
- Scissors
Ingredients
- Vegetable oil – 60 ml (¼ cup) for the batter, plus extra for greasing
- Plain (all-purpose) flour – 60 g
- Cornflour (cornstarch) – 3 tbsp (or arrowroot powder)
- Baking powder – 2 tsp
- Dark brown sugar – 120 g
- Cocoa powder – 3 tbsp
- Fresh white breadcrumbs – 150 g (about 3 cups)
- Spices – 1/2 tsp ground mixed spice and 1/2 tsp ground cinnamon
- Orange – finely grated zest and juice of 2 oranges (about 100 ml); 1 tsp natural orange extract if available
- Mixed dried fruit and peel – 350 g, soaked in 4 tbsp brandy overnight
- Dates – 100 g, pitted and chopped
- Dark chocolate chips – 100 g (or chopped dairy-free chocolate)
FAQ
Yes. For a quick version, divide the batter into four microwave-safe mugs or containers and cook at 600W for approximately 3–4 minutes. Timings assume four portions; larger portions require longer cooking.
To reheat by steaming, follow the original steaming instructions for about 45 minutes. For a faster option, microwave at 600W for about 5 minutes.
📖 Recipe
Chocolate Orange Vegan Christmas Pudding
A non-traditional chocolate orange Christmas pudding that’s vegan-friendly and full of festive flavour.
Equipment needed includes a 1-litre pudding basin, a large pot, greaseproof paper, tin foil, string and scissors.
Ingredients
- 60 ml / 2 fl oz (¼ cup) vegetable oil, plus extra for greasing
- 60 g plain (all-purpose) flour
- 3 tbsp cornflour (cornstarch)
- 2 tsp baking powder
- 120 g dark brown sugar
- 3 tbsp cocoa powder
- 150 g fresh white breadcrumbs (about 3 cups)
- ½ tsp ground mixed spice
- ½ tsp ground cinnamon
- Zest and juice of 2 oranges (about 100 ml)
- 1 tsp natural orange extract (optional)
- 350 g mixed dried fruit and peel, soaked in 4 tbsp brandy overnight
- 100 g pitted dates, chopped
- 100 g dark chocolate chips
For the chocolate sauce
- 100 g dark or dairy-free chocolate
- 2 tbsp dairy-free milk
Instructions
Before you start
- Grease a 1 litre (35 fl oz) pudding basin with oil and place a circle of greaseproof paper in the bottom.
Prepare the pudding mixture
- In a large bowl, combine the flour, cornflour, baking powder, sugar, cocoa powder, breadcrumbs, mixed spice, cinnamon and orange zest.
- In a small jug, whisk together the orange juice, oil, orange extract (if using) and 80 ml water.
- Pour the wet ingredients into the dry mixture and mix until combined. Fold in the soaked dried fruit, chopped dates and chocolate chips. Transfer the mixture to the prepared pudding basin.
To steam the pudding
- Cut a large square of greaseproof paper and a square of foil, both slightly larger than the basin. Place the foil over the paper and make a 2.5 cm (1 in) fold in the centre of both layers. Place the layered paper and foil on top of the basin, paper-side down, and secure tightly with string around the basin under the lip.
- Tie a second piece of string across the top and attach to the string on either side to create a handle for lifting the basin from the pan.
- Place a trivet or an upturned saucer in the base of a large pan and sit the pudding basin on top. Pour in hot water until it reaches about two-thirds of the way up the basin. Cover the pan with a lid, bring to a gentle simmer and steam for 3½ hours. Check occasionally and top up with hot water to prevent the pan from boiling dry.
- When cooked, lift the basin from the pan and leave to cool for a few minutes until the pudding starts to shrink from the sides. Carefully loosen with a palette knife and invert onto a serving plate.
To serve
- Make the chocolate sauce by melting the chocolate in a heatproof bowl over a pan of simmering water. Stir in a little dairy-free milk to reach a pourable consistency, then drizzle over the pudding and serve.
Notes
Store the pudding in its basin, covered with foil, in a cool, dark place for up to a year. To reheat, steam for 45 minutes or microwave for about 5 minutes.
Nutrition Information
Yield 8
Serving Size 1
Amount Per Serving
Calories 428
Total Fat 12g
Saturated Fat 3g
Cholesterol 1mg
Sodium 215mg
Carbohydrates 78g
Fiber 5g
Sugar 39g
Protein 4g